Ingredients
| 1 envelope | (7g) | unflavoured gelatin (1 tbsp/15 mL) |
| 1/4 cup | (60 mL) | cool water |
| 2 cups | (500 mL) | 35% whipping cream |
| 1 cup | (250 mL) | 2% milk |
| 1/4 cup | (60 mL) | granulated sugar |
| 1 tsp | (5 mL) | vanilla extract or half a vanilla bean |
Topping
| 1 tbsp | (15 mL) | granulated sugar |
| Pinch of dried, food-grade lavender or rosemary | ||
| 1 1/2 cups | (375 mL) | small fresh ripe strawberries |
Directions
- In a large bowl, sprinkle gelatin over water; let stand for 5 minutes to soften.
- In a saucepan, combine cream, milk and sugar. Scrape the seeds out of the vanilla bean and add seeds and bean to saucepan. Bring to a simmer over medium heat, stirring often. Remove vanilla bean and pour cream mixture over gelatin. Stir well until gelatin is dissolved and smooth. Pour into six 1/2-cup (125 mL) jars, glasses or dessert dishes. Cover with plastic wrap and refrigerate for about 3 hours or until set.
- Topping: Meanwhile, using a mortar and pestle, grind sugar and lavender or rosemary together. Stir into strawberries and mash together using a potato masher or fork. Spoon on top of each panna cotta to serve.